Baked Parmesan Mac and Cheese with Spinach
Baked Parmesan Mac and Cheese with Spinach is a lighter, nutty, crunchy, creamy, version of the classic.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Servings
8 servings
Ingredients
- 10 ouncescasarecce pasta (or other sturdy pasta)
- 5 ouncesbaby spinach
- 1 tablespoonextra-virgin olive oil
- 2 medium yellow onions (diced, about 4 cups)
- 1/4 cupall-purpose flour
- 4 clovesgarlic (minced)
- 2 1/2 cupswhole milk
- 1/2 cupdry white wine
- 1 cupfinely grated Parmesan cheese
- 3/4 teaspoonKosher salt
- 1/2 teaspoonfreshly ground black pepper
- 1 teaspoongrated lemon zest
- 3/4 cuppanko
- 1/2 cupfinely grated Parmesan cheese
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat the oven to 350ºF.
- 2
Cook the pasta according to package directions until al-dente. Remove from the heat without draining. Stir in the spinach. Let stand for and drain well.
- 3
Heat a Dutch oven over medium heat. Add the olive oil to coat the pan; add the onion and cook, stirring frequently, for 12 to until golden brown.
- 4
Add the flour and garlic, cook for one minute, stirring with a whisk. Gradually add in the milk and the wine. Bring to a boil; reduce the heat to a simmer and cook for to thicken the mixture; stir constantly during this process. Stir in the Parmesan, salt, pepper, and lemon zest.
- 5
Remove the pan from the heat and stir in the pasta and spinach until coated completely.
- 6
Coat a 9x13-inch baking dish with cooking spray. Spoon in the pasta mixture. Sprinkle evenly with half of the panko, then all of the Parmesan, and finally top with the remaining panko. Bake for . Increase the oven temperature to 475ºF and bake for an additional until golden and bubbly.